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All groups → All products → Cupcakes → Cupcakes without chemical leavening agents → №456 Cupcake "With candied fruits" → recipe number 1 → Constructor ganache

Constructor ganache: №456 Cupcake "With candied fruits"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 254.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	83.0	62.09	51.54
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.54	45.82
Flour, premium	85.5	45.46	38.87
Raisins	80.0	36.37	29.09
Granulated sugar	99.85	31.82	31.77
Sign up	27.0	31.82	8.59
Roasted almond kernel	97.5	18.17	17.72
Total			223.39
Output in finished product	82.5	254.80	210.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.5	20 maximum
total sugar, %	95.7	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	42.3	15 maximum
total fat, %	56	25-40
milk solids not fat (MSNF), %	0.8
proteins, %	13
alcohol, %	0.0

List of recipes

Recipe on №456 Cupcake "With candied fruits" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: №456 Cupcake "With candied fruits"

Recipe on №456 Cupcake "With candied fruits" contained in handbooks:

calculations, forms, documents: